JPH0595434U - Kakiage tempura hot pot - Google Patents

Abstract

(57) [Summary] [Purpose] To provide a variety of fried fried tempura and fried fried tempura that can be fried easily by ordinary people who have no experience in a beautiful and elegant shape. [Structure] A semi-circular horizontal scale-type shallow with a spout 4 provided at the upper edge of the pot main body and a rear part of the bottom wall of the circular-shaped pan body A provided with handles 5 on both sides to form a semi-circular horizontal scale-shaped upper bottom. Bottom 1
And an intermediate side wall is provided below the end of the semi-circular horizontal scale-like shallow bottom portion 1, and a lower semi-circular horizontal scale-like intermediate shallow bottom portion 2 is provided adjacent to a part of the lower end edge of the intermediate side wall 7. However, the remaining portion is characterized by being divided into three parts in a semicircular horizontal scale shape.

Description

[Detailed description of the device]

[0001]

[Industrial application]

 The present invention relates to an improved tempura pan, and more particularly to a tempura pan that can be deep-fried in a beautiful shape.

[0002]

[Prior Art]

 Conventionally, as shown in FIG. 4, tempura pans have been provided in the form of a frying pan for woks, and those of the tilting type or the step type as disclosed in Japanese Utility Model Publication No. 58-17552.

[0003]

[Problems to be solved by the device]

 However, these tempura hot pots have been devised in various ways according to their uses and responded to the demands of the times.However, when the commonly used Japanese-made pots and woks are used for fried tempura, the material is suddenly heated to a high temperature. When it is dipped in oil, there is a problem that the shape of the clothing that is still in a fluid state will collapse, and the material will fall into small pieces that will disperse in the oil or harden into a dango. In addition, as in Japanese Utility Model Publication No. 58-17552, in a pan in which the central part of the bottom of the pan is shallow and deep frying is performed in a wide area groove provided around the pan, only the central wide and shallow part has a high temperature. Since the temperature of the groove for finishing the liver and kidney was unstable, the oil in the pan had to be constantly stirred to make the oil temperature uniform. Furthermore, since the rear raised bottom part is steep and slips into the oil before the shape of the clothes is adjusted, a high level of skill is required to adjust the shape in a short time. This invention is a semi-circular horizontal scale-like shallow bottom, semi-circular horizontal designed to be easy for general people who have no experience in fried and fried food, which is said to be difficult for engineers with many years of experience. It is an object of the present invention to provide a three-divided fried tempura pan with a scale-shaped middle shallow bottom and a semi-circular horizontal scale-shaped deep bottom.

[0004]

[Means for Solving the Problems]

 In order to achieve the above object, a semicircular horizontal scale-type 3-division fried deep-fried frying pan is a frying pan with a pouring spout 4 at the front upper edge and handles 5 on both sides of the pot body. Part of the bottom wall of the pot main body A is made into a semi-circular horizontal scale-shaped raised bottom, and a semi-circular horizontal scale-shaped shallow bottom 1 is provided to serve as a fried material input section. The end of this semi-circular horizontal scale-shaped shallow bottom 1 By extending the intermediate side wall 7 below the section, and connecting the lower semi-circular horizontal scale-shaped intermediate shallow bottom 2 to a part of the lower edge of the intermediate side wall 7, when the lower part of the fried and the contour is lifted. Turn it over and move it, or use it for frying. The remaining part is a semi-circular horizontal scale-shaped deep bottom part 3, which is finished for fried and is formed so that it can be used for other tempura.

[0005]

[Action]

 When the present invention constructed as described above is actually used, as shown in FIG. 3, the oil 8 is adjusted so that the liquid surface of the oil has a proper height above the semicircular horizontal scale-shaped shallow bottom 1. Throw in. When the oil 8 is added in this way, the depth of the semicircular horizontal scale-shaped shallow bottom portion 1 is such that oil bubbles are applied to the lower surface and the contour of the fried material wrapped in clothes. Next, when the temperature reaches a suitable temperature, coat several kinds of seeds with clothes, pour it into the semicircular horizontal scale-shaped shallow bottom 1 with a scoop, and when it has solidified, turn it over to the adjacent semicircular horizontal scale-shaped intermediate shallow bottom 2 and move it. After it is prepared, it is deep-fried in the semi-circular horizontal scale-shaped deep bottom part 3 and finished. For deep-fried fried chicken, straighten into the semi-circular horizontal scale-shaped middle shallow part 2 and sprinkle the batter on the oil bubbles rising from the tempura to add the sinter. When the garnish is finished, deep-fry it in the semi-circular horizontal scale type deep bottom part 3 to finish.

[0006]

【Example】

 An embodiment of the present invention will be described below with reference to the drawings. FIG. 1 is a perspective view of the present invention, FIG. 2 is a plan view of the present invention, and FIG. 3 is an end view of AA and BB in FIG. The pot main body is a semi-circular horizontal scale-shaped shallow bottom part 1 at the rear part of the bottom wall, and the semi-circular horizontal scale-shaped shallow bottom part 1 makes it easy to pour the material for frying in a round shape. When the contour is solidified, it is turned upside down and moved to the adjacent semi-circular horizontal scale-shaped intermediate shallow bottom 2 to adjust the shape, and then put in the semi-circular horizontal scale-shaped horizontal deep bottom 3 and sufficiently fried to finish. The semi-circular horizontal scale-shaped middle shallow bottom 2 is a place where the semi-circular horizontal scale-shaped shallow bottom 1 is used to turn over the fried fried tempura with the lower part and the circle solidified, and is also used when adding tempura. The semi-circular horizontal scale-shaped deep bottom 3 has a depth of 3 cm or more so that it can be finished by deeply frying fried fried kaki and other tempura at the shallow bottom and the middle shallow bottom. Reference numeral 4 denotes a spout provided at the front edge of the side wall of the pan body A, which is used to pour the oil into another container when the frying is finished and the oil is stored in another container. Reference numeral 5 is a handle provided on the left and right upper portions of the side wall of the pot main body A, which is held by both hands when moving the pot or replacing oil. 6 is a side wall of the pan body A, and 8 is oil.

[0007]

[Effect of the device]

 Since the present invention is configured as described above, even a person who has no experience or skill in ordinary households can fried beautiful and elegant kakiage tempura with interest. This is because the bottom wall of the pot is divided into three parts: a semi-circular horizontal scale type shallow bottom 1, a semi-circular horizontal scale type intermediate shallow bottom 2, a semi-circular horizontal scale type deep bottom 3 and a semi-circular horizontal scale type with a different height. Because of the different oil depths, you can make fried tempura at will, and you can fried all kinds of materials, and the semi-circular horizontal scale type deep bottom part 3 has a high-grade tempura. You can fry as you want.

[Brief description of drawings]

FIG. 1 is a perspective view of the present invention.

FIG. 2 is a plan view of the present invention.

FIG. 3 is an end view of AA and BB in FIG.

FIG. 4 is a diagram showing an example (a, b, c) of a conventional tempura pan.

[Explanation of symbols]

 1 Semi-circular horizontal scale-shaped shallow bottom 2 Semi-circular horizontal scale-shaped intermediate shallow bottom 3 Semi-circular horizontal scale-shaped deep bottom 4 Spout 5 Handle 6 Side wall 7 Middle side wall 8 Oil

Claims (1)

[Scope of utility model registration request] 1. A semicircular horizontal scale-shaped shallow bottom is provided with one of the pot main bodies as a raised bottom of a semicircular horizontal scale-shaped bottom, and an intermediate side wall is extended below the end of the semicircular horizontal scale-shaped shallow bottom.
A kakiage tempura pot characterized in that a lower semi-circular horizontal scale-shaped intermediate shallow bottom is connected to a part of the lower end edge of the intermediate side wall, and the rest is provided with a semi-circular horizontal scale-shaped deep bottom.